WWW.FREI-STYLE.COMSweet potato risotto with arugula and dried tomatoes
Ingredients
sweet potatoes:
- 500 gr (18 oz.) sweet potatoes
- 1 1/2 Tbsp olive oil
- salt
- pepper
- paprika
- fresh sage
Risotto:
- 1 onion
- 350 gr (12 oz.) risotto rice
- 120 ml (1/2 cup) white wine
- 700 ml (3 cups) vegetable broth
- 1/2 tsp salt
- pepper
- 50 gr (1.8 oz.) arugula
- 60 gr (2.1 oz.) dried tomatoes
- Fresh sage
- vegan parmesan cheese
Instructions
Sweet potatoes:
- 1.Preheat the oven to 200°C (392 °F)
- 2.Peel and dice the sweet potatoes (approx. 2 x 2 cm (1x1 inch))
- 3.Mix them with olive oil, salt, pepper and paprika and place them on a baking paper
- 4.Sprinkle some fresh sage onto the sweet potatoes and bake for 20-25 minutes
Risotto:
- 1.Chop the onion and roast it in a pan with olive oil, then add the rice to it and steam it until translucent
- 2.Deglaze it with white wine and let it simmer for a little while
- 3.Add the vegetable broth little by little at medium heat while stirring until the rice is soft
- 4.Chop the dried tomatoes and add them to the rice as well as half the roasted sweet potatoes (I added the second half as a topping but of course you can also add all of it to the rice)
- 5.Season the risotto with salt, pepper and fresh sage
- 6.Chop the arugula and mix it into the bowl as a finish up
- 7.Serve with vegan parmesan cheese and fresh pepper
Notes
Tip from my kitchen: add the hot vegetable broth a ladle at a time and keep stirring – that is what makes the risotto lovely and creamy, no cream needed. You can roast the sweet potato ahead and set it aside. To skip the wine, deglaze with a little more broth and finish with a few squeezes of lemon. Leftovers keep covered in the fridge for 2–3 days and turn silky again when reheated with a splash of broth.
Nutrition per serving: 540 kcal